Non-Boring Spring Salad: The Crunchy Veggie Bowl

Our wardrobes and hair colors are lightening up for spring, so why aren't our favorite meals? Salads are always a go-to as they are healthy and tasty options, but our same old recipes can get quite repetitious. Laila Gohar of Sunday Supper is definitely well versed in creating the kinds of dishes that are not only delicious but also exciting—working in unexpected ingredients for flavors that we haven't yet tasted before. She is inspired by the holistic beauty of food and how it can spark all of your senses, thus she seeks out to develop meals that leave lasting impressions. Below, her favorite stimulating ingredients and recipes that will put a whole new spin on salads for the season. The Crunchy Veggie Bowl Ingredients 1 bunch baby broccoli 1 cup red quinoa, cooked 1 avocado, sliced 2 eggs cut in half 3 tablespoons miso carrot dressing Miso Carrot Dressing 1 medium carrot, roughly chopped 1 tablespoons white miso 1/2-inch piece of fresh ginger, peeled 1 tablespoon rice wine vinegar 1/4 cup vegetable oil Salt and pepper to taste For the dressing, combine all the ingredients in a food processor. Puree till smooth. Add salt and pepper to taste. Set aside.

Our wardrobes and hair colors are lightening up for spring, so why aren't our favorite meals? Salads are always a go-to as they are healthy and tasty options, but our same old recipes can get quite repetitious. Laila Gohar of Sunday Supper is definitely well versed in creating the kinds of dishes that are not only delicious but also exciting—working in unexpected ingredients for flavors that we haven't yet tasted before. She is inspired by the holistic beauty of food and how it can spark all of your senses, thus she seeks out to develop meals that leave lasting impressions. Below, her favorite stimulating ingredients and recipes that will put a whole new spin on salads for the season.

The Crunchy Veggie Bowl

Ingredients

1 bunch baby broccoli

1 cup red quinoa, cooked

1 avocado, sliced

2 eggs cut in half

3 tablespoons miso carrot dressing

Miso Carrot Dressing

1 medium carrot, roughly chopped

1 tablespoons white miso

1/2-inch piece of fresh ginger, peeled

1 tablespoon rice wine vinegar

1/4 cup vegetable oil

Salt and pepper to taste

For the dressing, combine all the ingredients in a food processor. Puree till smooth. Add salt and pepper to taste. Set aside.

Cook the quinoa according to the package directions. Blanch the broccoli. To boil the eggs, place in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium heat. Once the water has reached a boil, cover and remove the pot from heat. Let sit for 12 minutes. Remove the eggs from the pot and peel. Slice in half and set aside. In a bowl, combine the baby broccoli, quinoa, sliced avocado, and eggs. Place the dressing in a condiment cup and serve together.